Skillet Buttermilk Cornbread

The corn­bread from my child­hood was based on a recipe from the back of the corn­meal can­nis­ter or per­haps a well-worn Betty Crocker Cook­book. There was more flour than corn­meal and it was cooked in a 9 x 9 pan.

This isn’t the corn­bread from my child­hood

I think this recipe orig­i­nated with The Pio­neer Woman but it was adjusted a bit since I didn’t have any milk on hand and I pre­fer a touch of sugar.

Liq­uid Ingre­di­ents

• 1 egg
• 1 cup but­ter­milk
• 1/4 cup melted but­ter

Dry Ingre­di­ents

• 3/4 cup corn meal
• 1/2 cup all pur­pose flour
• 1/4 cup sugar or honey
• 1 tsp salt
• 1 tbsp bak­ing pow­der
• 1/4 tsp bak­ing soda

Pre­heat oven to 400°. Place a pat of but­ter in your cast iron skil­let and then place your skil­let in the oven while it pre-heats. Com­bine liq­uid ingre­di­ents then mix in dry ingre­di­ents. Pour bat­ter into the heated skil­let (the bot­tom should begin to crust up imme­di­ate­ly) and cook for 20-25 minutes.